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Below are the 4 most recent journal entries recorded in Vegitarian Vixen's LiveJournal:

Friday, August 17th, 2007
9:14 pm

1 1/2 to 2 pieces of whole grain bread, toasted
1/3 to 1/2 C. (80 to 120 ml) soymilk
1 T. Tamari
1 14 oz. (397 g) Lightlife Gimme Lean Ground Beef Style*
2/3 C. (160 ml) sweet onion, finely chopped
1 t. salt
1/2 t. garlic powder
1/4 t. ground black pepper
1 or 2 pinches cayenne pepper or to taste

1. Preheat oven to 375 F. (Gas Mark 5). Break toasted bread into small pieces and put into a large mixing bowl. Pour soymilk over and toss with hands to thoroughly wet all bread.
2. Add remaining ingredients to soaked bread and mix with the hands to incorporate all ingredients completely.
3. Pack mixture into a lightly oiled 9-inch x 5-inch (23 x 12.5 cm) metal loaf pan. Cover pan with aluminum foil, shiny side down, and bake at 375 F. (Gas Mark 5) for 30 minutes. Remove foil, and bake another 12 minutes. Cool 5 to 10 minutes and cut into serving slices. Makes 4 to 6 servings.

*Meat analog made from soy and wheat gluten.

For Italian style add 2 T. chopped fresh basil and 1/4 C. (60 ml) vegan Parmesan cheese to mixture and spoon spaghetti sauce over top before baking.

For barbecue flavor add 1/2 t. liquid smoke to meatloaf and spoon barbecue sauce over top before baking.

For Tex Mex flavor, add 2 T. diced mild canned green chiles, 1/2 C. (120 ml) shredded vegan cheddar cheese, 1/2 t. ground cumin, and 1 to 3 t. chili powder to meatloaf. Spoon chili sauce or enchilada sauce over top before baking.

Current Mood: cheerful
Thursday, August 16th, 2007
10:49 am
vegetarian Jambalaya

* 1 medium onion, finely chopped
* 1 cup chopped celery
* 1 cup chopped green pepper
* 1 cup sliced fresh mushrooms
* 2 garlic cloves, minced
* 1 teaspoon olive oil
* 3 cups chopped fresh tomatoes
* 2 cups water
* 1 cup uncooked long grain rice
* 2 tablespoons reduced-sodium soy sauce
* 1 tablespoon minced fresh parsley
* 1/4 teaspoon salt
* 1/4 teaspoon paprika
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon chili powder
* 1/8 teaspoon pepper
* 6 tablespoons reduced fat sour cream


1. In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms and garlic in oil until tender. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.
2. Transfer to a 2-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.

Nutritional Analysis: One serving (1 cup) equals 187 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 339 mg sodium, 36 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1/2 f
10:47 am
Vegetarian Philadelphia "Cheesesteak"
Vegetarian Philadelphia "Cheesesteak"

Another way to serve these mushrooms is to remove the stems, brush them with a garlic-infused olive oil, and roast them in the oven. They'll taste and feel a lot like t-bone steaks that way. This sandwich recipe, though, is just as simple and is more filling.

* thinly sliced Portobello mushrooms (one per sandwich)
* Olive oil
* thinly sliced onion and green bell pepper to taste
* a few slices of a good, hard cheese (cheddar or colby; vegans should use VeganRella[1]; barbarians should use American cheese or Cheez-Whiz)
* six-inch sandwich roll


Cook the thinly sliced mushrooms in large frying pan or restaurant-style grill, chopping it up with a short-handled spatula. Add the onion and green pepper, and mound all the food into a shape slightly smaller than the roll you're going to use. Put the cheese slices on top of that.

Slice the roll, and place the roll over the whole thing. Using the spatula, remove it from the grill, fold into a sandwich, and wrap in foil-paper (or serve on a plate).

Current Mood: amused
Monday, August 13th, 2007
10:43 pm
Bread in machine
(Serves 12)

This simple recipe can easily be modified to suit your taste.

1 cup liquid (water, soy milk, or apple juice for example)
1 Tablespoon sweetener
1/2 teaspoon salt
3 cups flour (a combination of any two or more white, oat, rye, or
whole wheat bread flour)
1-1/2 teaspoons active dry yeast

Total Calories Per Serving: 107
Fat: less than 1 gram

Most machines have you place the liquids in the breadpan first, then add the dry ingredients on top, ending with the yeast, but since some have you do it in the opposite order, check the manufacturer's instructions. If youþre so inclined, freshly ground flour can make a big difference in the flavor.

The following are some of my personal favorite recipes. Follow the instructions for your breadmaker. I eat the bread as is, fresh from the breadmaker.
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